Arama Sonuçları Food science - Daraltılmış: Roos, Yrjö H.
SirsiDynix Enterprise
https://katalog.hacettepe.edu.tr/client/tr_TR/default_tr/default_tr/qu$003dFood$002bscience$0026qf$003dAUTHOR$002509Yazar$002509Roos$00252C$002bYrj$0025C3$0025B6$002bH.$002509Roos$00252C$002bYrj$0025C3$0025B6$002bH.$0026ps$003d300?dt=list
2024-11-22T20:58:33Z
Food materials science and engineering
ent://SD_ILS/0/SD_ILS:299532
2024-11-22T20:58:33Z
2024-11-22T20:58:33Z
Yazar Bhandari, Bhesh. Roos, Yrjö H.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim Wiley InterScience <a href="http://dx.doi.org/10.1002/9781118373903">http://dx.doi.org/10.1002/9781118373903</a>
Books24x7 <a href="http://www.books24x7.com/marc.asp?bookid=49606">http://www.books24x7.com/marc.asp?bookid=49606</a>
ebrary <a href="http://site.ebrary.com/id/10583398">http://site.ebrary.com/id/10583398</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>
Phase transitions in foods
ent://SD_ILS/0/SD_ILS:250021
2024-11-22T20:58:33Z
2024-11-22T20:58:33Z
Yazar Roos, Yrjö H.<br/>Yer Numarası ONLINE<br/>Elektronik Erişim ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125953405">http://www.sciencedirect.com/science/book/9780125953405</a><br/>Format: Elektrnik Kaynak<br/>Durum Çevrimiçi Kütüphane~1<br/>